1. Manufacturing Input Ingredients Process Mixing, chopping, baking
Output
End product-cake, biscuit, loaf of bread
Feedback
Overcooked-cook for less, lower the temperature

2. Scales of production
Manufacturers decide the scale of production depending on the number of products predicted to be sold and the shelf life.
Just in time means that the materials are delivered to the factory just in time to be turned into the products for immediate dispatch to the shops.
This means products don’t need to be stored in a factory. This cuts down waste and reduces risk of bacterial contamination.

3. Types of production One off/Jobbing
Is used to make specialist products such as cakes for weddings and birthdays.
Can be costly
Rely on skilled workers
Generally don’t require special equipment.

4. Types of production Batch Production
Makes a specific quantity on a large scale of the same product such as biscuits or cakes.
Usually done by one person or a team.
The equipment used can make one or more product and workers need to be skilled.

5. Types of production Continuous flow
This is used to make products which are sold in large quantities and have a high shelf life. They are often made 24 hours a day, seven days a week. Products include baked beans, biscuits,
cakes and crisps.
Machinery can only be used for that product.
CAM is often used in this process.

6. Types of production Automated manufacture
May be included in continuous flow production lines. This method uses computers and helps to increases productivity, is safer for workers, more hygienic, assures final quality, measuring, weighing, cutting, shaping, critical control points are automatically tested.

7. Can speed up manufacture Can use a less skilled workforce
Standard components examples include grated cheese, pizza bases, ready made pastry cases.
Advantages
Save time
Can speed up manufacture
Can use a less skilled workforce
Less cross contamination
Less equipment needed
Less effort
Ensures consistency of product
Disadvantages
May forget to order and stop production
May need special storage arrangements
May be more expensive
May not be up to standard
Same components may be used by other companies.

8. The use of machinery can help to do this as -
Consistent product A consistent product means producing something the same every time.
The use of machinery can help to do this as -
It can be faster/need less workers
Don’t need to be as skilled
There is less human error
It can be set at a certain speed or for a certain time.
Eg using a mixer or electric deep fat fryer
It can cut the same thickness.eg using cutters
Use of standard components can ensure you get the same standard.

9. Advantages of using computers No mistakes
Using computers CAD (computer aided design) and CAM (computer aided manufacture)
Advantages of using computers
No mistakes
Can run all day without a break
Save on labour costs
Removes human error
Can assess 1000s of products in minutes
Cab detect things that the human eyes cannot see.

10. Using computers CAD Computer aided design
To design the physical appearance of a product
To calculate the nutritional profile of a product
To model the cost
To calculate the shelf life
To present sensory data like profiles
To model a production procedure
Produce packaging designs

11. Computer aided manufacture Load cells Measure the weight of ingredients and store the info on a computer so it knows when to reorder more. Light refractor Spots changes in colour such as bad crisps or burnt food Light detector Used to check the thickness of sauces. Temperature Takes and records critical temperatures of cooking and storing foods Metal detector Checks food for metal to makes sure safe to go to customer.
Using computers CAM

12. Use of flow charts Flow charts Flow charts usually have four symbols
The terminator (Oval)
used at the start or the end
Process (Rectangle)
What activity needs to be carried out
Decision (Diamond)
Usually a question with a yes or no answer
Arrows
which show the flow of the chart

13. Quality assurance and quality control
Quality in food is very important. Firstly it means the food is safe to eat and also it satisfies the customers needs.
So every time you buy this product as a customer you know it is going to be exactly the same.

14. Quality assurance
This simply means a guarantee of quality. Manufacturers assure their customers that the product will be of a consistent quality.
The manufacturer does not want to loose this reputation as it may cost sales

15. Quality control
These are the checks which are carried out to check the quality of the product. They are done at the designing, manufacturing and end of manufacturing stages
Quality control will check-
Size
Shape
Appearance
Taste
texture

16. Tolerance
Products need to be within a certain tolerance to be of an acceptable quality.
So the size might be measured or the temperature taken. These measurements will need to be within a certain tolerance to be acceptable. So the temperature on these pies will need to be within a few degrees or the whole batch will be throw out, for safety reasons.
Pizza may need to be between 21 and 21.5 cm. Or it will not fit in the box.

17. Removing hazards
Manufacturers have a legal requirement to make sure their product is safe to eat. When a new product is being designed a HAZARD ANALYSIS must be carried out. This means looking at what could go wrong and making a plan to stop it from happening.

18. Types of hazard Biological Salmonella, listeria, E coli Physical
Hair, metal, fish bones
Chemical
Cleaning materials

19. HACCP Hazard analysis and critical control points
To produce a HACCP chart the manufacturer
Lists the processes involved in the making of the product.
Identifies the areas where risk might happen.
Decides which are critical to the safety of the consumer and plans how to reduce these risks using CRITICAL CONTROL POINTS.
A check on a cooked food to make sure it has reached the correct temperature may prevent food poisoning in a customer
CCPs check the food is safe to eat
QCPs check the size and shape of the food for quality